haricots vert avec moutard vinaigrette et vin chaud

<--- purchased at Monoprix, Nice FR


Ever since I went to France last month, I can't stop thinking about yummy haricots verts and the vinaigrette it came with. Here are a few recipes I've found that seem similar to the ingredients I read in the labels.

from francethisway.com



Dijon Mustard Salad Dressing

10 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons white wine vinegar
large pinch of salt
pepper

Balsamic vinegar or lemon juice can be used instead of the white wine vinegar - use only 1-2 tablespoons of these instead of the three for vinegar, and increase the amount of olive oil by a couple of extra spoonfuls.

Put it all in a jam jar, put the lid on, and shake enthusiastically. You might want to put it in a posher container before putting on the table.

from allrecipes.com

Ingredients

* 6 tablespoons extra virgin olive oil
* 2 tablespoons balsamic vinegar (I would use white wine vinegar)
* salt and black pepper to taste
* 2 teaspoons French mustard (Maille Dijon Originale)

Preparation method

1. Start with a little seasoning - add salt and pepper to a glass. Add the oil, followed by the balsamic vinegar. Add the mustard and mix until it has a lovely creamy consistency. That's it!

Cook's note
For a twist - try adding a little dried basil, or use a nut oil instead of olive oil. Always use 3 parts oil to 1 part vinegar - and put the oil in first!



<---- vin chaud, avec canelle, from Cafe Richard's





Aussi, I'd love to recreate vin chaud. Brandi & I had this drink, several times, while in Paris. It's now one of my favorite cold-weather beverages.

I found this recipe, from bellaonline, which seems quite promising:





Vin Chaud - French Mulled Wine Recipe

Mmmmm, this recipe begins by using Beaujolais to create a perfect cold weather treat.

Almost every wine drinking country has its own version of mulled wine. In France is is vin chaud, which features more fruit flavors than other recipes. The addition of cardamom adds a unique taste.

Ingredients

* 2 bottles of Beaujolais
* 1 cup of cassis
* 1 Tbs orange zest
* 1 Tbs lemon zest
* 2 cinnamon sticks
* 5 whole cardamom pods
* 5 whole cloves
* 6 allspice berries (or 1/2 tsp ground allspice)
* 1 tsp nutmeg

Directions

1. Pour the wine and cassis in a large pot.
2. Add the orange zest, lemon zest, and all spices.
3. Heat the wine until it just begins to simmer.
4. Lower the heat and allow to steep with the spices for 20-30 minutes.
5. Serve in punch cups or mugs. You may wish to garnish with lemon slices and cinnamon sticks.



Update:
I found a site, saveurdujour, that carries Amora mustard so I ordered the 3 jar package. With S & H, it came to $31.10 but still a bargain compared to traveling to France. It's pricey to order but I can't go back to any other moutarde after tasting this.